So yesterday I stumbled across this recipe from Jamie Oliver for vegan brownies and they looked so yummy! I changed the recipe quite a lot (making it GF and substituting other ingredients) as an experiment and it tasted beautiful!
Here is the link to Jamie’s recipe: https://www.jamieoliver.com/recipes/chocolate-recipes/vegan-chocolate-brownies/
But read below for my modified version:
5 tbsp Olive Oil
200g Dark Chocolate (I recommend chocolate with 70% cocoa mass)
170g GF Self Raising Flour
3 heaped tsp Cocoa (100% cocoa mass)
180g Coconut Sugar
Pinch of Salt
1 tbsp Vanilla Essence
- Preheat the oven 180 degrees Celsius and grease or line a square baking tin (20cm approx.)
- Melt 150g of the chocolate and set aside to cool.
- In the meantime, sieve the flour and cocoa in a mixing bowl.
- Stir in the sugar and salt.
- Add the vanilla essence, oil, milk, and melted chocolate and mix together.
- Roughly chop the remaining chocolate and add to the mixture.
- Pour the mixture into the tin and spread evenly.
- Bake for 20 minutes or until the outside of the brownies are cooked and the middle is gooey.
- Take the brownies out and put onto a wiring rack to cool.
- Cut and enjoy!
There you have it! Even though mine turned out a bit cracked (due to not letting them cool enough before taking them out of the tin) they were still delicious! I hope you have more patience than me and allow yours to cool!
Please let me know if you like my GF healthy brownie recipe, you can comment below or email me on firstname.lastname@example.org
Cover image source: http://www.justcooking.ie/images/classes/25.jpg
Today I have decided to share with you my own recipe for a healthy, gluten and dairy free dark chocolate loaf!
This is a very rich dessert especially as I use 98% cocoa, so if you want it to be a bit sweeter I suggest using a lesser percentage of cocoa powder and adding a little bit more coconut sugar.
- 1/3 cup of coconut oil
- ½ cup of coconut sugar
- 2 eggs
- 1 cup of mashed bananas
- 1/3 cup of coconut milk (or almond or soya)
- ½ cup of dark cocoa (I use Green&Blacks 98% cocoa)
- 1 tsp baking powder
- 1 tsp vanilla extract
- Orange juice of 1 and ½ oranges
- 1 ¾ cup of gluten free plain flour
- Zest of 1 orange
- Large plastic bowl
- Tablespoon and tea spoon measurers
- Loaf tin (small/medium size)
- Cup measurers
- Non-stick baking paper
- Wooden spoon
- Fine grater/zester
- Preheat oven to 160 degrees celcius.
2. Melt coconut oil and then pour into bowl, add coconut sugar and whisk together.
- Whisk in eggs, bananas and milk.
- Add in cocoa, baking powder, vanilla extract and orange juice and whisk.
- Switch to the wooden spoon and stir in the flour and orange zest.
- Line loaf tin with non-stick baking paper and pour the mixture in.
- Bake for 40-45 minutes. Check if it is done by sticking a fork or wooden cocktail stick and if it comes out dry and clean then it is done (if a few crumbs are on the fork or stick that’s fine as long as they are dry the cake is done)
- Transfer the cake onto a wire rack to allow it to cool completely and TA-DAH! You have a glorious healthy chocolate loaf!
You don’t have to use gluten free flour or alternative milks if you don’t wish to, I wanted to make the recipe gluten and dairy free so that more people can enjoy it! This is a healthy cake as coconut sugar is the same as honey- in moderation it is healthier than normal sugar but don’t go overboard! I hope you enjoy this recipe and please feel free to comment on this post or email me any questions or pictures on email@example.com
Here’s a link to the recipe and I’ve typed it out in case you want to quick scan: (I have also slightly changed the recipe for a different taste, try out both versions and let me know which you like best!)
- 3 ripe bananas
- 2 cups oats (not instant, the proper scotts type)
- 1⁄2cup whole milk
- 1 egg
- 2 tablespoons honey
- 1⁄2teaspoon vanilla extract
- 1 tablespoon low-fat peanut butter (optional)
- Preheat the oven to 180c.
- Mash the bananas and mix with the oats, milk and egg before adding the remaining ingredients (it just mixes a bit easier and more evenly this way). These measurements make the mixture just the right consistency for my liking, but if it looks a bit runny to you at this point, throw in another handful of oats to thicken it up.
- Grease a cookie tray with 1 cal spray and spoon the mixture on to make around 9 large cookies.
- Bake for around 20mins until golden brown.
Makes 9 cookies.
I am always on the lookout for healthy snacks to help fuel my long days of dancing and I found this recipe by Jamie Oliver. I made them today, they are super easy to make and delicious! Here is a link to the recipe but I have copied it out in case you want to quick scan:
- olive oil
- 600 g sweet potatoes or ½ a butternut squash
- 4 spring onions
- 1-2 fresh red chillies
- 6 large free-range eggs
- 3 tablespoons cottage cheese
- 250 g wholemeal self-raising flour
- 50 g Parmesan cheese
- 1 tablespoon sunflower seeds
- 1 tablespoon poppy seeds
Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper. Peel the sweet potatoes or squash and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side. Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until nicely combined.
Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli. Use the remaining Parmesan to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes (if using squash, it’ll be a bit quicker – check after 35 minutes), or until golden and set.
These are amazing served warm 5 minutes after taking them out of the oven, and good kept in the fridge for a couple of days. Enjoy 2 muffins per portion.
I found a recipe for jam that does not contain heaps of sugar (like all shop bought jam does) and it is very easy and cheap to make. I found it on: http://www.thekitchn.com/how-to-make-easy-chia-jam-with-any-fruit-222310
I have written the recipe out for you to quick scan, there is a lot of information about chia seeds in the website link so I do recommend reading it as well.
How To Make Easy Chia Jam
Makes 1 1/2 to 2 cups
What You Need
2 cups chopped fruit
1 to 2 tablespoons lemon juice, to taste
1 to 2 tablespoons honey, agave, maple syrup, or sugar, to taste
2 tablespoons chia seeds, plus more if needed
Measuring cups and spoons
Potato masher, optional
Glass jars or other storage containers, for the finished jam
- Prepare the fruit as needed: Remove stems, pits, seeds, and skin, as needed. Chop large fruits into small pieces. Berries can be left whole.
- Cook the fruit until it starts to break down: Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.
- Stir in the honey and lemon juice: Off the heat, stir in 1 tablespoon of the honey and lemon juice. Taste and add more honey or lemon juice to taste.
- Stir in the chia seeds.
- Let stand 5 minutes, until thickened: This won’t quite reach the firm consistency of regular jam, but it will noticeably thicken. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 teaspoon at a time.
- Transfer to a jar or other storage container: Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.
- No-cook chia jam: Mash the fruit with a fork until pulpy and juicy, then stir in the rest of the ingredients. You can also combine all the ingredients in a blender, or use an immersion blender, and blend until the jam is completely smooth. Uncooked chia jam tends to be a bit looser and more sauce-like than the stovetop version; add extra chia seeds if you’d like a thicker consistency.
- Getting rid of visible chia seeds: If you’d prefer not to have visible chia seeds in your finished jam, puree the jam in a blender or with an immersion blender. If you’d like to keep a somewhat chunky texture, blend just a portion of the jam with the chia seeds, then stir it back in with the rest of the jam.